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Roasted Squash Koftas

These vegetarian koftas are just as satisfying as any made from meat, and roasting the squash first intensifies its flavour.

Vegetarian

Preparation time:
15 minutes, plus 30-40 minutes chilling time

Cooking time:
40 minutes

Total time:1 hour 25 to 1 hour 35 minutes, including chilling time

Serves:
6

Ingredients

750g butternut squash

½ tsp ground cumin

Large pinch ground paprika

410g can chickpeas, drained

1 tbsp tahini

1 egg yolk

½ red pepper, deseeded and finely chopped

½ x 250g tub mascarpone

150g pack roasted Marcona almonds, finely chopped

125g pack Waitrose Cooks' Ingredients A Handful of Breadcrumbs

Method

Preheat the oven to 180°C, gas mark 4. Peel and deseed the squash, then cut into 4-5cm chunks. Place in a large roasting tray, sprinkle with the spices and season well. Roast in the oven for 30 minutes, until just tender but not coloured. Remove from the oven and leave to cool.

Soak 12 wooden skewers in cold water for 30 minutes. Meanwhile, place the chickpeas and tahini in a food processor and blitz until almost smooth. Add the roasted squash and pulse to form a rough-textured mixture. Spoon into a bowl and mix in the egg yolk, red pepper, mascarpone, a third of the almonds, and all but 4 tablespoons of the breadcrumbs. Season to taste, cover and chill for 30-40 minutes.

With damp hands, divide the mixture into 12 and shape around the skewers to form 16-18cm long koftas. Mix the remaining breadcrumbs and almonds together on a plate. Roll the koftas in the mixture to coat them as evenly as possible.

Prepare the barbecue (or preheat a medium grill). Cook the koftas for 4-6 minutes, turning frequently, until golden and hot throughout. Serve with a green salad and a spoonful of tzatziki.